Urinalysis is a diagnostic method in Tibetan medicine. Doctor observes the color, vapor, odor, and types of bubbles of urine to understand the patient's disorder. This study was designed to examine the associations between the variables from urinalysis and life style variables. The study sample consisted of 80 students from China Medical College. Information of urine observation such as color, odor, bub- bles, suspension, and oily chyle was collected. Fisher's exact test, t-test and Pearson correlation coeffi- cients were used to examine the relationship between the factors oflife style and the urine observations when appropriate. Of the 80 students, 58 students were male and 22 students were female. The mean age of the stu- dents was years Old. The percentage of the first urine in the morning was 5%. Thepercentages of individuals who draok tea, alcohol, a large amount of water, milk were 8.8%, 8.8%, 15%, and 22.5%, respectively. About 11 % of them were taking medication. The percentage of subjects who usually had vegetarian diet was 13.8%, while the percentage of subjects who ate fried food or meat was 63.8%. The percentages of urine color for less pale, pale yellow, light yellow, bright yellow, vivid yellow, and orange yellow were 16.3%, 38.8%, 12.6%, 23.8%, 1.3%, and 7.5%, respectively. The first urine in the morning and specific gravity are significantly associated with the urine color. The percentages of urine with moderate, foul, and faint smell were 60%, 30%, and 10% respec- tively, whereas the percentages of urine with singed, greasy, and other odor were 16.3%, 5%, and 8.8%, respectively. The urine with smell other than ammonia is significantly associated with eating fried food ormeaL The percentages of urine with no bubble, small (≦ 10 mm) and quickly disappearing, small but per- sist longer, and various size and persist longer were 16.3%, 26.3%, and 1.3%, respectively. There was no relationship between bubble production and the factors in this study. The percentages of urine suspension with large amount, little amount, evenly distributed, cotton- like, anddust-likewere 13.8%, 48.8%, 86.3%, 52.5%, and21.3%, respectively. The amount of suspen- sion was associated with specific gravity, and eating fried food or meat. The percentages of no chyle, and with chyle within 2 hours and after 2 hours were 60%, 18.8%, and 21.3%. The oily chyle was associated with vegetable diet, pH., and eating fried food or meat Among these study subjects, 11.3% of them had bitter taste in the mouth and the bitter taste in the mouth was related to the strength of odor and specific gravity.